Pumpkin Pie White Chocolate Brownies that taste like brownies, white chocolate fudge, and pumpkin pie had a baby!
Today is a very special day, people. Today is the day that I, along with 70 other bloggers, celebrate the great flavor that is pumpkin. Today is the #VirtualPumpkinParty. To quote the brainchild of this operation, Sara, it is quite literally a pumpkin explosion around the interwebs.
I mean, how can you not celebrate pumpkin? It’s without a doubt my favorite fall flavor, and is perhaps my favorite flavor period. It’s sweet, spiced, vibrant, and adds moisture to any dish. It’s not high in sugar and can be easily combined with endless flavors- chocolate, cinnamon, graham, apple, ginger, maple, banana…
And white chocolate.
It’s perfect with white chocolate. The white chocolate is just flavorful enough to stand up to the vibrant spice of the pumpkin, while the pumpkin’s moistness is brought out by the white chocolate. Along with their subtle nuttiness, they compliment each other perfectly.
This bar combines the texture of pumpkin pie filling and fudgy brownies. It tastes like Thanksgiving and Christmas and Halloween all rolled into one. It’s festive and bold, yet easy enough to make as an every day treat.
Have I sold you yet?!
I’m in Chicago for the next two days before setting off for the 2015 Better Blog Retreat in Park City, Utah. I can’t wait to be in the mountains for a weekend of inspiration with some amazing bloggers. But more on that later. Let’s focus on pumpkin.
Get your mixing bowls out, people. It’s a freaking pumpkin party.
Cake Over Steak | Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell | Pumpkin & Goat Cheese Macaroni
A Couple Cooks | Pumpkin Spice Almond Butter
I Am a Food Blog | Roasted Pumpkin and Pork Stuffed Shells
Well and Full | Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat | Pumpkin Pork Burrito Bowls
Girl Versus Dough | Pumpkin Challah
Snixy Kitchen| Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida | Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt | Pumpkin Spice Latte Truffles
Two Red Bowls | Pumpkin & Caramelized Onion Galette
The Frosted Vegan | Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar | Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic | Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence | Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow | Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill | Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind | Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love | Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire | Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable | Pumpkin Moon Pies
Feed Me Phoebe | Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table | Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame | Pumpkin Ricotta Gnudi
The Crepes of Wrath | Pumpkin Pie Cake
The Swirling Spoon | Pumpkin Hand Pies
Erin Made This | Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet | Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh | Pumpkin Slice and Bake Cookies
Earthy Feast | Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery | Pumpkin Pie White Chocolate Brownies
Floating Kitchen | Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit | Pumpkin Everything Bagels
The Bojon Gourmet | Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules | Pumpkin Spice French Macarons
Feast + West | Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic | Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair | Japanese Pumpkin Spice Cheesecake with Quick Caramel
Appeasing a Food Geek | Pumpkin Ale Cake
Tending the Table | Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking | Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen | Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon | Pumpkin Buttermilk Pudding
Alyssa & Carla | Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe | Pumpkin Spice Toffee
Le Jus d’Orange | Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist | Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness | Caramelized Apple Pumpkin Muffins
Blogging Over Thyme | Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen | Pumpkin Swirled Mashed Potatoes
The Speckled Palate | Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt | Pumpkin Gingersnap Pie
Style Sweet CA | Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly | Pumpkin Orange Brulee Pie
Tasty Yummies | Grain-Free Pumpkin Spice Pancakes
Påte á Chew | Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora | Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé | Sorghum Pumpkin Soufflés
SugarHero! | Cinnamon Swirl Pumpkin Pound Cake
Okie Dokie Artichokie | Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel | Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean | Maple Pumpkin Butter Brioche Toast
Vigor and Sage | Maple Pumpkin Harvest Smoothie
Tried and Tasty | Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes | Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha | Baked Pumpkin Donuts
So… Let’s Hang Out | Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar | Pumpkin Flaxseed Dog Treats
Dunk & Crumble | Pumpkin Roundup
Biscuits and Such | Pumpkin Pound Cake
A Little Saffron | Spiced Pepita Brittle
- 1/2 cup butter, room temperature
- 1 cup white chocolate chips
- 1 large egg, room temperature
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 350°F. Line an 8"x8" dish with parchment paper and set aside.
- In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
- Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined. Separate out 1½ cups of the mixture and stir in the pumpkin puree, cinnamon, and nutmeg. Pour the white chocolate mixture into the prepared pan, then dollop with the pumpkin mixture. Swirl the pumpkin into the white chocolate using a knife.
- Bake for 30 minutes. It should be slightly puffed up in the middle (this will sink back down when you remove it from the heat). Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.